Our Mission

Our company and its team of lecithin and hydrocolloyds experts is committed to producing and marketing high quality food ingredients that consistently satisfy customer needs while complying with all applicable regulatory requirements Linfa aims to be the leader in our selected markets, excelling in product quality and safety, technical and marketing creativity and service to our customers. Our customers belong to different industries and countries. We are aware that requirements are specific and diverse, but we are ready to offer an easy way out.

Lecithins

Linfa founders have been pioneering lecithin technology since ..ever, suppliyng products and services that enhance the application of this versatile material in food processing and in a wide range of industrial applications. Over the years, we have continually modified the basic portfolio, creating new products with better performance in a broader range of use. Soy lecithin is a fatty substance that is extracted mainly from soybean. It contains a few different compounds, including three main types of phospholipids, which are phosphatidylcholine, phosphatidylethanolamine and phosphotidylinositol. Soy lecithin is generally used as an emulsifier in various food applications, but it is also used as a dietary supplement.

Pectins

Pectin is a natural product found in the cell wall of plants.This gelling, thickening and stabilizing agent which is nowadays pectin is an indispensable component of a wide variety of products in the food industry, where it is used in the production of confectionery products, jams, and dairy products. The benefits of natural pectin ingredient are increasingly appreciated by consumers..

Citrus fibre

In 1980 the company Herbstreith & Fox, a world leader in the production of pectin from Apple, fonded Herbafood Ingredients GmbH. With the support of the research and development of Fox Group & Herbstreith, in the last 25 years have been developed highly innovative ingredients for the food industry.

Alginate

Alginate is classified as a hydrocolloid (a water-soluble biopolymer of colloidal nature when hydrated). The first scientific studies on the extraction of alginates from brown seaweed were made at the end of the 19th century, and the large-scale production of alginate was introduced 50 years later. Alginate is one of the most versatile biopolymers and is used in a wide range of food, pharmaceutical and specialty applications for: Thickening Stabilizing Gelling Film forming A tight partnership with the best world producers allows the availability of products and mixtures.